Imbolc Recipe: Warm Spinach Salad

Wilted spinach salad with warm dressing is a dish I remember fondly from my childhood. Being far from home, I sometimes feel the need to recreate family recipes. I never recreate them exactly, however. Thanks to my mom and a package of real bacon crumbles, I was able to put this salad together tonight for supper.

I guess it really isn't a salad in the traditional sense, as it is served warm. That's one of the things that makes it great for Imbolc and Ostara, though. A chilly plate of crisp greens isn't what most of us are craving during the winter months.

Warm Spinach Salad

Note: I used frozen spinach. If you wish to use fresh baby spinach, please feel free to do so. You will need to allow it time to wilt in the skillet and you may need to add a tablespoon or two of water to help it along.

Ingredients

1 pound frozen spinach, thawed, excess moisture squeezed out
1/4 cup sweet onion, minced
2-3 cloves garlic, minced
4-6 thick slices bacon, diced
salt and pepper to taste

Dressing

1 tablespoon brown sugar
2 tablespoons cider vinegar
1 tablespoon Balsamic vinegar
3 tablespoons olive oil
salt and pepper to taste

In a large skillet, cook the bacon until crisp.
Remove and drain all but about 2 teaspoons of the fat.
Cook the onion in the bacon fat for 3-4 minutes over medium/medium-low heat.
Add the garlic and stir for 2-3 minutes.
Add the spinach and allow it to heat through. Season with salt and pepper to taste.

Combine all the dressing ingredients except for the oil in either a small saucepan or microwave-safe container. Heat until the sugar is dissolved, then whisk in the olive oil. You can also make this dressing at room temperature; the sugar will still dissolve with enough mixing.

Add the bacon back to the spinach and turn out onto a serving platter. Pour the dressing over and serve.

**You can also use fresh baby spinach and just wilt it with the warm dressing. In this case, you may also leave the onions raw. I suggest rings of red onion. The garlic can be omitted, or just added to the dressing. Mushrooms are also a lovely addition to this salad if you wish to eat it raw.

Dandelion Greens with Onions and Garlic

Dandelion Greens with Garlic and Onions

1 pound dandelion greens
1/2 cup chopped onion
1 -2 cloves garlic, minced
salt and pepper
4-6 Tbsp oil

Let me start out by reminding you to pick dandelion greens that do not grow near the road. Make sure you choose greens that have not been sprayed with any pesticides either. Remember these plants are considered to be weeds by many.

Discard the dandelion roots and wash the greens well in salted water. Cut the leaves into 2-inch pieces. Cook the greens in salted water until tender, about 10 minutes. This also helps remove some of the bitterness. In a skillet, saute the onions in the oil for a few minutes. Add the garlic and continue cooking until the garlic is fragrant (but not browned) and the onions are tender and translucent.

Drain the greens and add to the garlic and onions. Toss with the oil. Season with salt and pepper. You may wish to sprinkle the greens with a little red wine vinegar before serving, or pass it around for individuals to season their own plates.

Creamy Carrot Soup with Dill

Creamy Carrot Soup with Dill

2 Tbsp oil
2 medium leeks, white and light green parts only, chopped
2 garlic cloves, minced
3 cups peeled, chopped carrots
5 cups broth (vegetable or chicken, or a mixture of broth and water)
1 cup milk or nondairy milk (almond or rice, but not soy)
salt and white pepper
2-3 Tbsp fresh dill
sugar to taste (optional)
nutmeg

In a soup pot, heat the olive oil. Cook the leeks over medium heat for 3-5 minutes. Add the carrots and garlic. Cook until garlic is fragrant. Add the broth and bring to a boil. Cover and reduce heat. Simmer until the carrots are tender, about 15 minutes.

Ladle the vegetable pieces into a blender. Add enough liquid to puree. Do this in small batches if necessary. Puree for 2-3 minutes, until completely smooth and creamy. Return to the soup pot and add the milk and chopped dill. Add salt and pepper and a pinch of nutmeg. Heat thoroughly. Do not boil.

Stuffed Eggs for Ostara

Stuffed Eggs

6 hard-boiled eggs, cooled and peeled
1-3 Tbsp mayonnaise or salad dressing
1 tsp Dijon mustard (my mom loves to use honey mustard instead)
2 tsp minced red onion
salt and white pepper
fresh chives or cilantro, chopped

Slice the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with the mayonnaise, mustard, salt and pepper. Gently fold in the finely minced red onion. Mix until all is incorporated and you have a creamy texture.

Spoon the mixture into a piping bag or a small zippered sandwich bag. Snip off a small corner of the bag and pipe the mixture into the cooked egg whites. Garnish with freshly snipped chives and/or cilantro.